Chutney ‘Sandwich’ Paneer and Tofu (Vegan) Pakoras

Serve as a Starter or a Snack

Makes 15 - 18

Preparation time: 15 minutes. Frying time: about 20 minutes

Plus time for making paneer and chutney.

Paneer version: Vegetarians and those on a gluten free diet

Tofu version: Vegetarians, vegans and those on a gluten free diet

Enjoy piping hot as a starter to a meal or a snack or starter on their own or with a chutney.

Ingredients:

150g gram flour

150ml cold water

2 cloves of garlic, crushed

2 - 3 green chillies, chopped finely

1½ level teaspoons of salt

¼ teaspoon of turmeric

¼ teaspoon of garam masala

1 finely sliced spring onion (optional)

½ teaspoon amchoor (dried mango powder) or 2 teaspoons lemon/lime

250g paneer or tofu (for vegans)

One portion Mint & Coriander Chutney

Vegetable oil for deep fat frying

Batter:

1. Sieve the gram flour into a bowl

2. Add the water and whisk to form a smooth thick batter

3. Add the garlic, chillies, turmeric, salt, garam masala amchoor/lemon juice and mix thoroughly.

4. Cover and set aside for about an hour

Preparation of the Paneer:

Cut the paneer or tofu into triangular or diamond shapes about 2cm deep. Slice each piece in half and spread a layer of chutney (2mm) in between the two creating a sandwich.

Putting it all together:

1. Place the oil in a karai or wok/deep fat fryer no more than one third full. Heat on medium to high heat. Test the oil to see if it hot enough to fry by placing a drop of the batter into the oil. If the ball of batter rises within a second or two, the oil is hot enough.

2. Re-whisk the batter.

3. Dip the chutney paneer or tofu sandwich in the batter and coat on all sides Gently slide the coated ‘sandwich’ into the oil.

4. Repeat step 3 above until the number of ‘sandwiches’ that your karai can hold at any one time ensuring there is sufficient room to turn the paneer pakoras over easily.  

5. When the pakoras begin to rise to the surface, gently turn them over.  Continue turning them over every so often until they are evenly golden and crisp on both sides.

6. Gently remove from the oil, draining any excess oil back into karai and place on a warm plate lined with absorbent kitchen paper.

7. Repeat process from No. 3 above for the remaining cubes of paneer.

8. Serve hot on their own or with a chutney